Process of promoting fermentation.



agency of yeast.

UNITED STA'EES PATENT OFFICE.

EDUARD POHL, or RHoNDoRr, GERMANY.

PROCESS OF PROMOTING FERMENTATION.

No Drawing.

To all whom it may concern.

Certain decompositions and changes of or ganic materials and substances by the action of ferments, accomplished by, or with the aid of, enzyms, are known as fermentations. It is to these actions, broadly, that the present invention applies- In the narrower sense, fermentation is used to designate the transformation of various sugars, starch,

etc, into alcohol and carbonic acid by the And, in fermentation in this narrower sense, the present invention is particularly available, though it is useful in fermentation of tobacco (ripening), in cellulose fermentation, in the production of pressed yeast, lactic acid, acetic acid, etc. In making beer or alcohol from grain, it may be applied at any stage of the operation where enzymic or-fermentative actions come 'into play, as in steeping, mashing, brewing, etc.

lnthe zymotechnical arts there are many actions taking place which have to some extent been elucidated by recent researches; but some of these actions'still require explanation. We are, for instance, today aware that yeast requires both organic and inorganic nutrients and that of these latter, phosphorus, potassium and magnesium compounds are indispensable while calcium, silicon, sulfur, etc., compounds are deemed of less importance. But we are still in the dark as to the manner in which these inorganic materials affect the nutrition and increase of yeast or non-cellular fermentations (enzym actions) It is known, however, that the presence or absence of these inorganic materials, and the form in which they occur, are of the greatest importance inthe stated arts. In making beer, for example, it has Specification of Letters Patent.

Patented Oct. 7 1913.

Application filed November 14, 1911. Serial No. 660,291.

been proved that the mineral substances in the water used in steeping the barley have considerable influence on the character of the malt produced. It has therefore been proposed to add various chemicals to the water, as by adding calcium carbonate and magnesium carbonate to the steep water to render it similar to the water used in making Munich and Pilsen beers. Similarly, efforts have been made to improve brewing waters by the addition of gypsum. These efforts however have not been particularly successful since a simple direct addition of these inorganic nutrients has not given the desired results. They are sufliciently soluble to affect the delicate balances of neutrality and composition obtaining in the various liquids used.

I have found that in the addition of inorganic substances for the purposes of nutrition or stimulation a desirable influence on the course of fermentation, using this term in its widest sense, is obtained by employing them either as contained in appropri ate zeolites or in connection with zeolites containing interchangeable constituents.

By the term zeolite I mean not only .the natural hydrous minerals containing aluminum silicates as well as other silicates but also the artificial materials known under the collective name of zeolites (also called geolites and permutites) and containing easily replaceable constituents,

both basic constituents and acid constituents, as where silica is substituted by phosphoric acid, boric acid, etc. One material which may be used in the present invention is apotassium zeolite containing potassium oxid, lime, silica and alumina in the approximate ratio of 21:10; 42:12. A calcium zeolite which may be used contains potassium oxid, lime, silica and alumina in the approximate ratio of 3:18:32z52. These zeolites while insoluble bodies have the property of interchanging constituents with dissolved salts; a potassium zeolite, for example, in a solution of a calcium salt giving up soluble potassiumcompounds to the liquid and abstracting calcium compounds until a certain balance obtains between the calcium and the potassium in the zeolites and in the solution. It is this property which renders the zeolites useful in the present inventionsince the nutritive substance may be added in the form of an insolu'ble'z'eolite which acts as a sort of storehouse, giving up the particular component as the needs of thefermentation' require it. Ordinarily the zeolite employed shou'ld be so fine-ground that'when added to the water, or the liquid employed, it will remain suspended to an extent making the solution appear like an emulsion.

In making beer under the present invention,

\ apcpropriate zeolites may be added to the liqat any stage of the operation, as in steeping, in mashing, or in the fermentation proper. For example, 1n steeping the barley in making malt, zeolites may be added to the steepwater so that the swelling and germination take placeunder their influence. If, for ex: ample, a potassium zeolite be employed, about 2 I mixed'with about 250 liters of water to give a amilk-like turbid fluid. About 100 kg. of

cleanbarley maybe steeped therein in the usual manner. vA calcium zeolite may be used in the same manner. The malt in 1 either case is of good quality and gives a be added during mashin and fermentation.

In 'making distilled spirits, amyl alcohol, pressed yeast, and lactic acid, in cellulose fermentation, ripening tobacco leaves, etc,

appropriate inorganic nutrients V are applied in asimilar manner. All these actions, as

well as those taking place in all conversions of organic material by the action of fer ments, whether intracellular or extracellular, are caused by enzymic activity; and I kg. in finely powdered form' is.

use the term enzymic activity hereinafter in this sense, irrespective whet-her the particular action be intracellular, as by the action of or anized ferments or extracellular by the action of unorganized ferments (enzyms).

What I claim i 1. In the manufacture of alcohol the processwhic'h comprises. making a suspension of fine-powdered zeolites containing nutrient mineral matters in an aqueous liquid and adding such suspensionto material wherein enzymic activity is to be produced.

2. In the manufacture of alcohol, the process which comprises producing malt in the presence of fine-powdered zeolites and moisture.

3; In the manufacture of alcohol, the process which comprises producing malt in the presence off fine-powdered zeolites and moisture and mashing such malt in the presence of such zeolites.

4. In the manufacture of alcohol, the process which comprises producing malt in the presence of fine-powdered zeolites and moisi ture, and mashing such malt to form wort and fermenting such wor't in the presence of such zeolites. I

5. In the manufacture of alcohol, the process'which comprises steeping-grain to form malt in the presence of. water containing zeolites, mashing the nialtEo forinwortig the presence of the zeolites originally adde and fermenting the :wort, still in the presence-of suchzeo'lites;

In testimony whereof I have name to this specification in the presence of two subscribing witnesses. 'EDUARD POHL.'

Witnesses ERNST BLIGK, LOUIS signed my 

